German Pecan Thins Recipes

GERMAN CHOCOLATE FUDGE

Steps:

• Line a 9x9" baking pan with heavy duty foil and spray with vegetable oil spray.
• Add evaporated milk and sugar to a large pot and stir until sugar is dissolved.
• Raise heat to high and stir constantly for 8-10 minutes, until sugar mixture reaches between 230-234 degrees on a candy thermometer.
• Add in the butter, semi-sweet chocolate chips, milk chocolate chips and vanilla extract and whisk until glossy and smooth, 2-3 minutes.
• Pour mixture into prepared pan and clean the pot.
• Add evaporated milk, sugar and egg yolks into cleaned pot on medium-high heat.
• Whisk until smooth then cook until mixture thickens, about 5-7 minutes.
• Add in the coconut and pecans and whisk together.
• Cook 30 seconds until thick and bubbly.
• Let mixture cool for 5 minutes then spread it over the fudge and let the fudge set for a minimum of 4 hours.

23 GERMAN COOKIES WE CAN'T LIVE WITHOUT

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a German treat in 30 minutes or less!

GERMAN PECAN THINS

Steps:

• In a large bowl, cream the butter and sugars until light and fluffy. Add eggs, one at a time, beating well after addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture. Stir in pecans and cornflakes. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. (Dough will spread during baking and cookies will be thin.) Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks., In a large saucepan, combine water and corn syrup; bring to a boil. Remove from the heat. Gradually add confectioners' sugar and vanilla. Drizzle over cookies; top with M&M's. Store in an airtight container.

MAPLE-PECAN BUTTER THINS

Steps:

• Preheat the oven to 350°F. Place the pecans on an ungreased baking sheet and toast them until they turn slightly darker and fragrant, about 7 minutes; set aside. Line baking sheets with parchment paper or silicone liners, or generously grease with butter or cooking spray. Using an electric mixer fitted with the paddle attachment, beat the butter and sugar in a large bowl on medium-high speed until light and fluffy, about 4 minutes. Beat in the egg yolks and maple syrup. Add the flour, salt, and vanilla and beat on low speed until just incorporated. Stir in the toasted pecans. The dough will be soft and somewhat sticky. Divide the dough into 2 clumps. Set each on a long sheet of plastic wrap or waxed paper, shape the dough into 2 even logs, and wrap tightly. (I like the look of a square cookie, so I lightly press the logs on 4 sides to flatten.) Refrigerate the dough for at least 2 hours or overnight. If you're really in a hurry, freeze the dough for about 20 minutes, just until they retain their shape when sliced.
• When ready to bake, unwrap a log of dough and cut it into 1/8-inch-thick slices. Place them on the prepared cookie sheet and bake until they turn golden around the edges, 10 to 12 minutes.
• The cookie dough can be made and rolled into logs up to 1 month in advance and frozen, or up to 1 week in advance and refrigerated. To prepare frozen dough for baking, remove it from the freezer and set it at room temperature 1 hour before baking; or simply transfer the dough from freezer to fridge the night before baking. Refrigerated dough can be sliced and baked straight from the refrigerator. The baked cookies will keep in an airtight container for up to 3 days.
• To make rectangular cookies as pictured opposite, form the dough into 1 rectangular-shaped loaf, wrap and refrigerate as directed above, cut into slices lengthwise, and bake.

CHOCOLATE PECAN THINS

Steps:

• Preheat oven to 350°F. Place pecans on a cookie sheet; bake until nuts begin to brown and are fragrant, about 5 minutes. Remove; set aside. Combine sugar and butters in a medium bowl. Beat on medium speed with an electric mixer until soft. Add egg white and vanilla; beat until combined, scraping mixture off sides of bowl as needed. In a medium bowl, whisk together cocoa, flour and baking powder. Add to butter mixture; beat to combine. Drop dough by even teaspoonfuls, about 1 inch apart, onto 3 ungreased cookie sheets. Place 1 pecan half on top of each cookie. Bake for 12 minutes; remove from oven and allow to cool on pan for 5 minutes. Remove cookies with spatula to a rack to cool completely. Yields 2 cookies per serving.